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Slow Cooker Coq au Vin with Parmesan Mashed Potatoes…for cold fall and winter nights when you want a fancy dinner, but need something easy! All made in the slow cooker (including the potatoes), using simple, wholesome ingredients that you may already have on hand. This dish is rich, flavorful, and so delicious. Great for both a simple family dinner and upcoming low-key holiday entertaining.
Looking back at this past week’s recipes, it’s clear that I am all about everything cozy right now. From Monday’s healthy bowl of warming ginger sesame noodles, to yesterday’s creamy french onion soup. All the cozy recipes! I blame the snow and frigid cold temperatures we’ve had this week. They’ve left me wanting to share my favorite cold-weather recipes.
Which brings me to this slow cooker coq au vin. It’s an all-in-one dinner, and it might just be one of my coziest recipes yet. It’s perfect for these cold, short, fall days.
I love Coq au Vin. For the past three years, I’ve shared a new coq au vin recipe with you guys…and I wasn’t about to stop this year. Last year I made these quick-cooking coq au vin chicken meatballs, but this year it’s all about the low and slow coq au vin. It’s a little more classic, but with my own little twists and tweaks.
Coq au Vin is traditionally a French-style chicken that’s slowly cooked in red wine on the stovetop. Some recipes require four-plus hours of cooking, multiple steps, a good amount of ingredients, and a lot of hands-on time. That’s all great if we have the whole day to spend in the kitchen, but like most of you, time is always an issue. Meaning there’s just isn’t enough of it.
Enter the slow cooker. It’s been my best bud the past few months and I’ve been using it at least twice a week. This is the perfect dish to cook low and slow. The longer this simmers away, the better.
This slow cooker coq au vin is easy, here are the steps.
First things first. This recipe looks longer and harder than it is. Honestly, it’s easy, but it does have a few steps in the beginning.
Why? Because I love to give you only the most flavorful recipes. And because I love an all-in-one dinner. Let me explain.
You want to start out by cooking the bacon, then searing the chicken and onion. Yes, this is first done on the stovetop before being added to the slow cooker. I know, what a pain, right? But trust me, searing the chicken will give you the best flavor. Can you skip this step? Yes, of course, but if you can make it happen, I’d sear the chicken first.
Once the chicken is seared, everything else goes into the slow cooker…
Including the potatoes!
Look, I love a dinner that’s a complete ALL-IN-ONE. So I thought, why not cook the potatoes for the mashed potatoes in the slow cooker along with the chicken. I wasn’t sure if it would turn out, but guys, it worked, and it worked so well!
The key is to leave the skins on the potatoes, then place the potatoes on top of the chicken so that they’re not submerged in the wine. They’ll cook up as the chicken cooks and by the time the chicken is ready, the potatoes are soft and ready for mashing.
Simple – and requires one less dish and saves on time.
I mashed the potatoes with butter, two cheeses, and garlic. I kept them simple, but creamy, buttery, and delicious.
A few notes.
It’s going to seem like a lot of wine to use, but trust me, it’s going to be great. The wine is the heart of the recipe, providing flavor while also helping to tenderize the chicken, so don’t skip it.
If you don’t love the idea of cooking the potatoes in the slow cooker, you can just skip it. We love the mashed potatoes with this dish, but it would also be great served over egg noodles or polenta!
And lastly, I’m highly recommending a side of crusty bread for mopping up that sauce…then maybe a glass of wine too. I know it’s only Thursday, but really the days all kind of blend right now. And wine with dinner is never really a bad idea.
And with that? Fancy Thursday night coq au vin? Promise it’s simple, it’s quick, it’s flavorful…and truly delicious.
Looking for other slow cooker fall dinners? Here are a few ideas:
Slow Cooker Braised Hawaiian Pineapple Chicken Tacos
Creamy Wild Rice Chicken Soup with Roasted Mushrooms
Slow Cooker Hearty Chicken Soup
Lastly, if you make this Slow Cooker Coq au Vin with Parmesan Mashed Potatoes. be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Slow Cooker Coq au Vin with Parmesan Mashed Potatoes
Servings: 6
Calories Per Serving: 559 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 slices thick-cut bacon, chopped
- 2 pounds bone in chicken breasts or thighs, skin on or off
- kosher salt and black pepper
- 2 tablespoons chopped fresh thyme leaves, plus 4 thyme sprigs
- 1 yellow onion, chopped
- 4 cloves garlic, minced or grated
- 2 tablespoons tomato paste
- 4 carrots, chopped
- 2 cups cremini mushrooms, halved
- 1 1/2 cups dry red wine, such as Cabernet Sauvignon
- 1 cup low sodium chicken broth
- 2 bay leaves
- 1/2 cup fresh parsley, chopped
Parmesan Mashed Potatoes
- 4-5 small Yukon gold potatoes
- 1 head garlic
- 1/2 cup whole milk or heavy cream
- 4 tablespoons salted butter
- 1/3 cup grated parmesan cheese
- 1/3 cup shredded gruyere cheese
Instructions
Slow cooker
- 1. Rub the chicken with thyme and a pinch each of salt and pepper. Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove the bacon and reserve for later.2. To the skillet, add the chicken and sear until golden brown on both sides, about 3 minutes per side. Remove the chicken from the skillet. To the same skillet, add the onion, cook 5 minutes, then remove from the heat and place in the slow cooker. Add the garlic, carrots, mushrooms, tomato paste, red wine, broth, and bay leaves. Season with salt and pepper. Stir to combine. Add the chicken, skin side facing up. 3. Slice the top portion of the garlic head off. Poke holes in the potatoes using a fork and place on top of the chicken. Arrange the thyme sprigs and garlic around the potatoes. Cover and cook on low for 5-6 hours or on high for 3-4 hours. 4. During the last 30 minutes of cooking, remove the potatoes and garlic, let cool slightly. Continue cooking the chicken with the lid off to thicken the sauce slightly. 5. Meanwhile, make the potatoes. Peel the potatoes skin away, they should slip right off. Add the potatoes to a bowl with the cream. Squeeze the garlic cloves out into the potatoes, using to your taste. Mash the potatoes and then add the butter and cheeses. Season with salt and pepper.6. Remove the bay leaves and thyme from the slow cooker. Stir in the parsley and reserved bacon. Serve the chicken and sauce over the mashed potatoes.
Instant Pot
- 1. Rub the chicken with thyme and a pinch each of salt and pepper. Set Instant Pot to sauté. Add the bacon and cook until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. 2. To the instant pot, add the chicken and sear until golden brown on both sides, about 3 minutes per side. Remove the chicken. To the instant pot, add the onion, cook 5 minutes. Turn the instant pot off. Add the garlic, carrots, mushrooms, tomato paste, red wine, broth, and bay leaves. Season with salt and pepper. Stir to combine. Add the chicken, skin side facing up. 3. Slice the top portion of the garlic head off. Poke holes in the potatoes using a fork and place on top of the chicken. Arrange the thyme sprigs and garlic around the potatoes. Cover and cook on high pressure for 15 minutes. Once done cooking, use the natural or quick release function. 4. Finish as directed above through step 4.
Stove-Top
- 1. Rub the chicken with thyme and a pinch each of salt and pepper. Cook the bacon in a large braiser over medium heat until crisp, about 5 minutes. Remove the bacon and reserve for later.2. To the skillet, add the chicken and sear until golden brown on both sides, about 3 minutes per side. Remove the chicken, then add the onion, cook 5 minutes. Add the garlic, carrots, mushrooms, tomato paste, red wine, broth, and bay leaves. Season with salt and pepper. Stir to combine. Add the chicken, skin side facing up. 3. Partially cover and cook over medium heat for 25-30 minutes, until the chicken is cooked through. 4. Cook the potatoes separately. Serve as directed above.
For an easier weeknight dish, I used ths Instant Pot directions. Very pleased–this is a winner! Deep rich flavors. Everyone enjoyed it. I will definitely it again.
Hey Kris,
Happy Friday!!⛄️❄️ I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xT
Easy and really good. I forgot to salt and seat the chicken…but still delicious. The potatoes were unbelievable!!!
Hey Jennifer,
Awesome!! Thanks so much for trying this dish, I love to hear that it was enjoyed! xT
I made this recently with boneless chicken thighs and it was a huge success. With 30 minutes remaining (when I took out the potatoes), I also removed the chicken and added a buerre manie and some corn starch to thicken the sauce. I placed my instant pot on sauté (low) and it thickened beautifully. Once it was thickened to my liking, I added back the chicken for a few more minutes before serving.
Thanks so much!
Hey Jane,
Happy New Year!🎆🎈 I appreciate you making this recipe and your comment! So glad to hear it was enjoyed! xx
This was so unbelievably delicious, I felt like such a CHEF when I smelled it! I used the instant pot and it was so easy that I think I’ll make it for New Year’s Eve, my guests will think I’m Julia Child!
Hey Lily,
Amazing!! I appreciate you giving this recipe a try and sharing your feedback! So glad to hear it was enjoyed! xx
Can you use boneless chicken breasts?
Hey Heather,
You bet! I hope this recipe turns out well for you, please let me know if you give it a try! xx
Absolutely delicious!!!! We loved this recipe. Lots of flavor. Chicken was tender. Potatoes were flavorful. We made in the crockpot. Would recommend!
Hey Kristen,
Fantastic!! I love that this recipe turned out tasty for you, thanks so much for giving it a try! xx
Do you think this could be doubled for a crowd? The family is coming for dinner on Sunday. 🙂
Hi Wendy,
Totally, I would just be sure that your pot is large enough to handle all of the ingredients! I hope you love this recipe! xT
Deeeelicious and the tip for the mash was perfect (adding the potatoes to the slow cooker). #genius
Thank you for sharing your recipes, tricks and tips. Trés handy!
Hey Margot,
Fantastic!! 🍁🍂 I am delighted to hear that this recipe was a hit, thanks so much for making it and sharing your review! xT
This was SO GOOD. I am currently living without a stove so didn’t do the stovetop step first (and therefore skipped the bacon), and it still turned out amazing. Cooked it for 5.5hrs and that was perfect; any less and I worry the carrots and garlic wouldn’t have been done English. This will definitely become a staple in our household.
*enough, not English
Hey Madeline,
Happy Wednesday!👻 I love to hear that this recipe was enjoyed and appreciate you giving it a try and sharing your feedback! xx
Loved it! Didn’t have Bay leaves so I added oregano instead. Also, I deglazed the pan with the wine/broth and poured that into the slow cooker before cooking! I also just made my mashed potatoes separately by boiling them! My husband and I lived the recipe (and he is super picky, so I take it as a win!)
Hi Angela,
Happy Sunday! I am delighted to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
I have boneless chicken thighs I need to use up, would that work for this recipe? I want it to be good but might opt for a creamy stew if it wouldn’t work
Hey Lila,
Sure, thighs would be great to use here! I hope this dish turns out amazing for you, let me know if you have any other questions! xT
This was delicious. YUM! I made it in my Dutch oven. Prepped on stove as directed in recipe but then put in oven to finish cooking. The flavors married so well together. The mashed potatoes complemented the dish very well. Everyone enjoyed!
Hi Annmarie,
Happy Wednesday! Thanks so much for giving this recipe a try, I am thrilled to hear that it was a winner! xTieghan
This isn’t about the recipe, but didn’t know how to comment about the annoying “purse” that keeps following the page as I scroll to read it. I don’t know how to delete it and it is very distracting. Thank you for your assistance.
Hi Carol,
Sorry, I am not sure what you are referring to. If you are talking about an ad, there is always an “x” you can press. I hope this helps! xx
Thank you so much for responding. I think it is part of the software, as it doesn’t have an x to delete. It is constantly there, but is stationary on the iPad. Whereas on the iPhone, it scrolls up and down when viewing the commentary and recipe, so I’ll just view on my iPad. I am making this recipe in my crockpot today! Love your cookbooks and recipes!!
Appreciate your culinary vision and creativity very much!!
It definitely needs a roux or corn starch slurry. I wasn’t thrilled with how watery this was or the amount of flavor. I think it needs more oomph.
Hi Rebecca,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it wasn’t enjoyed! xT
What an amazing recipe!! I did it in the instant pot because I lacked time. For wine I had Pinot noir on hand, which was great. My potatoes were slightly under done, so I popped them in the microwave for 5 minutes before mashing- I didn’t need the full amount of milk. Also, used dry thyme. After I released the steam, I took out the chicken, and simmered the remaining veggies for another 20 minutes to finish the carrots. Then removed those and added a bit of rue to thicken the gravy.
Hi Faith,
I appreciate you making this recipe and sharing your review, I am so glad it was enjoyed! Have a great day:)